不同姜制附子中6种生物碱含量的比较

摘要

AIM To compare the contents of benzoyl mesaconitine,benzoyl hypaconitine,benzoyl aconitine,aconitine,hypaconitine and mesaconitine in Zingiberis Rhizoma Recens boiled juice-processed,Zingiberis Rhizoma boiled juice-processed,Zingiberis Rhizoma Recens juicing-processed,Zingiberis Rhizoma Recens slice malaxation steaming,and Zingiberis Rhizoma slice malaxation steaming Aconiti lateralis Radix Praeparata.METHODS Acid-base titration method was adopted in the content determination of total alkaloids.HPLC was applied to determining the contents of six alkaloids,the analysis was performed on a 35 ℃ thermostatic Waters Symmetry(C)C1scolumn (4.6 mm × 250 mm,5 μm),with the mobile phase comprising of acetonitrile-0.04 mol/L ammonium acetate flowing at 1.0 mL/min in a gradient elution manner,and the detection wavelength was set at 235 nm.RESULTS The contents of total alkaloids and diester-type alkaloids (mesaconitine,aconitine and hypaconitine)in various processed products,especially for Zingiberis Rhizoma Recens slice,Zingiberis Rhizoma slice malaxation steaming products,were obviously lower than those in the raw product.The contents of benzoyl hypaconitine and benzoyl aconitine in Zingiberis Rhizoma slice malaxation steaming product were the lowest,while that of benzoyl mesaconitine in the raw product was the lowest.CONCLUSION Compared with other Zingiber-processing methods,both Zingiberis Rhizoma Recens slice and Zingiberis Rhizoma slice malaxation steaming can reduce the toxicity of Aconiti lateralis Radix Praeparata more effectively.%目的 比较生姜煮汁制、于姜煮汁制、生姜榨汁制、生姜片拌蒸制、干姜片拌蒸制附子Aconiti lateralis RadixPraeparata中苯甲酰新乌头碱、苯甲酰次乌头碱、苯甲酰乌头碱、新乌头碱、乌头碱、次乌头碱的含有量.方法 酸碱滴定法测定总生物碱含有量;HPLC法测定6种生物碱含有量,分析采用Waters Symmetry(C)C18色谱柱(4.6 mm×250 mm,5μm);以乙腈-0.04 mol/L醋酸铵为流动相,梯度洗脱;体积流量1.0 mL/min;检测波长235 nm;柱温35℃.结果 各炮制品中总生物碱、双酯型生物碱(新乌头碱、乌头碱、次乌头碱)含有量明显低于生品,以生、干姜片拌蒸制品更明显.干姜片拌蒸制品中苯甲酰次乌头碱、苯甲酰乌头碱含有量最低;生品中苯甲酰新乌头碱含有量最低.结论 与其他姜制方法相比,生、干姜片拌蒸制可更有效地降低附子毒性.